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Cheese Tortellini Caesar Pasta Salad

Cheese tortellini Caesar pasta salad with creamy Caesar dressing, crisp romaine, and cheese-filled tortellini. Chilled for at least 1 hour, then finished with Parmesan and croutons for extra crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 625
Ingredients Equipment Method Notes

Ingredients
  

Cheese tortellini
  • 1 lb cheese tortellini Use cheese-filled tortellini for the signature pockets of filling.
Salad vegetables and seasonings
  • 3 cup romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 salt and pepper to taste Season to your preference; add gradually so dressing doesn’t get overly salty.
Creamy Caesar elements
  • 1 cup Caesar dressing Choose a classic Caesar dressing for best coating and creaminess.
  • 2 tbsp lemon juice Brightens the flavor and balances the richness.
  • 0.5 cup Parmesan cheese, grated Reserve half for mixing and sprinkle the rest on top before serving.
Crunch topping
  • 1 cup croutons Add just before serving so they stay crisp.

Equipment

  • 1 sheet pan

Method
 

Cook and rinse tortellini
  1. Cook cheese tortellini according to package directions until tender. Drain and rinse with cold water so the pasta doesn’t stick.
Build the salad base
  1. Combine tortellini, romaine lettuce, cherry tomatoes, and half of the Parmesan in a large bowl. Fold gently to distribute everything evenly.
Dress and season
  1. Add Caesar dressing and lemon juice, then toss to coat thoroughly. Make sure the lettuce is lightly covered in creamy dressing.
Chill
  1. Season with salt and pepper to taste. Refrigerate for at least 1 hour so the flavors meld and the salad firms up.
Finish and serve
  1. Top with the remaining Parmesan and croutons just before serving. Serve cold for the best creamy texture with crunch.

Notes

For the cleanest texture, rinse the tortellini well with cold water and let any excess water drain before mixing. Store covered in the refrigerator up to 3 days, but keep croutons separate and add fresh when serving. Freezing isn’t recommended due to dressing and lettuce texture. For a lighter option, use a reduced-fat Caesar dressing while keeping the same Parmesan and lemon juice balance.